HungRib Of Beef, Bone In
0of 45 days
- On The Hook14 kg
- ReadyIn 45 Days
Dry-Ageing Guide
From day one to day ninety: flavour, tenderness and the weight it loses.
one degree and a steady breeze
What The Days Do
Slide through the days a rib of beef spends on the hook: the flavour, the tenderness, the water it gives to the air and what that adds to the price.
Day 04590 Days
Classic
Buttery, Roast beef, Deep
- Tenderness77%
- Moisture Lost12%
- A 1 kg Rib Gives880 g
- PremiumIncluded
day by day
The Ageing Chart
- 0 HungFresh, Metallic, Lean 40% tender 0% lost Included
- 7 SettlingClean, Mild, Bright 52% tender 3% lost Included
- 14 RelaxingBeefy, Soft, Rounded 62% tender 6% lost Included
- 21 The House MinimumSavoury, Tender, Sweet fat 70% tender 9% lost Included
- 28 ClassicButtery, Roast beef, Deep 77% tender 12% lost Included
- 35 DevelopedNutty, Brown butter, Rich 82% tender 15% lost + $0.80 / 100 g
- 45 ConnoisseurRoast nuts, Mushroom, Umami 87% tender 18% lost + $1.60 / 100 g
- 60 FunkyBlue cheese, Truffle, Funky 91% tender 23% lost + $2.80 / 100 g
- 90 ExtremeAged parmesan, Popcorn, Intense 95% tender 30% lost + $5.00 / 100 g
behind the glass, today
On The Hooks
Every cut counts its own days: when it reaches its target it comes down to the block, and a new one goes up.
HungHungTomahawk Rack
0of 60 days
- On The Hook11 kg
- ReadyIn 60 Days
HungStriploin, Fat On
0of 35 days
- On The Hook9 kg
- ReadyIn 35 Days
HungShort Loin For T-Bones
0of 28 days
- On The Hook12 kg
- ReadyIn 28 Days
HungWagyu Rib Cap
0of 21 days
- On The Hook4 kg
- ReadyIn 21 Days
taste the difference
Two Ages, One Table
Order the same cut at 28 and 60 days and taste them side by side.
Build It
to take home
Aged Cuts At The Counter
The same ribs, cut to the weight you choose, wrapped in paper: collect from the counter or have them delivered chilled.